RHUBARB PIE CORNSTARCH RECIPES

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FRESH RHUBARB PIE RECIPE - FOOD.COM



Fresh Rhubarb Pie Recipe - Food.com image

Make and share this Fresh Rhubarb Pie recipe from Food.com.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 8

pastry dough, for double-crust 9-inch pie
1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon orange rind, grated
1/4 cup orange juice
2 tablespoons butter or 2 tablespoons margarine
4 cups rhubarb, sliced

Steps:

  • Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
  • Cover with plastic wrap, and chill until ready to fill.
  • Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
  • Stir in orange rind, juice and butter.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in rhubarb.
  • Spoon rhubarb mixture into prepared pastry shell.
  • Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
  • Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
  • Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
  • ENJOY!

Nutrition Facts : Calories 196.9, FatContent 3, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 28.5, CarbohydrateContent 43.4, FiberContent 1.2, SugarContent 38.8, ProteinContent 0.7

BEST RHUBARB PIE RECIPE - HOW TO MAKE RHUBARB PIE



Best Rhubarb Pie Recipe - How To Make Rhubarb Pie image

This is our go-to recipe during spring. Though we love strawberry rhubarb pie? (and our recipe is perfect), this pie lets the tart rhubarb take the center stage. Making homemade pie crust? isn't totally necessary, but we highly recommend it.

Provided by DELISH.COM

Categories     nut-free    vegetarian    food gift    Fourth of July    Summer    baking    dessert

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

2 lb.

rhubarb cut into 1" pieces (about 7 cups)

1 1/2 c.

granulated sugar

1/4 c.

cornstarch

1 tbsp.

lemon juice

1/4 tsp.

kosher salt

2

pieces pie dough

All-purpose flour, for rolling

2 tbsp.

butter, cold and cubed 

1

large egg, lightly beaten with 1/2 tsp. water

Sanding sugar, for sprinkling

Steps:

  • In a large bowl, combine rhubarb, sugar, cornstarch, lemon juice, and salt. On a lightly floured surface, roll each piece of dough out into two 12" rounds.  Fit one round into a 9" glass pie plate and fill with rhubarb mixture. Dot evenly with butter, then cover pie with remaining round and trim overhang to 1”. Fold edges of top dough under and crimp together.  Using a sharp knife, make five 1" slits in a circle in the center of the top crust. Freeze pie for 30 minutes. Preheat oven to 375° with a rack in the middle and the bottom third. Brush top crust all over with egg wash and sprinkle generously with sanding sugar.  Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, about 1 hour. Check to see if top crust is browning too quickly and tent with foil if necessary. Continue to cook, checking every 10 minutes to see if top crust needs to be tented, for about 30 minutes more, until bubbling in center and bottom crust is golden. Transfer pie to a rack to cool completely.

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